NUTELLA CHOCOLATE CHIP COOKIES

This is my girl fav cookies, she simply like the taste of this cookies and also this is my fav too.

The cookies is soft not like those store bought which is hard, and the combination of Nutella and chocolate chips is perfect.

I had made some for my KL colleagues, they too like this cookies. Whenever I met one of them, he will asked me for the cookies, next time if ever I went over to visit them surely I will make this for him.

INGREDIENT

113g butter room temperature
120g of sugar (recipe called for 150g)
2 eggs
1 tsp vanilla extract
220g all purpose flour
1 tsp baking soda
1 cup of chocolate chip (it depend on you)

METHOD

1 Cream the butter and sugar until creamy and fluffy
2 Add in the eggs and vanilla extract until just combine
3 In other bowl, sift the flour and baking soda
4 Next, pour half of the dry ingredient to the wet and fold until combine, follow by another half of the dry ingredient
5 Add in the chocolate chip to the batter and mix til just combine.
6 Grease the baking pan
7 Scoop 1 tbsp. of the dough and roll onto a tray of flour dust off excess flour (this step is for easier to handle), press on your palm to form a disc, next add in about 1 tsp of nutella in the middle and cover the dough.
8 Pre heat the oven 176 deg C, and bake for 12-14 min.

DURIAN LAYER CAKE

Durian is in the season now, everywhere people talking about durian even newspaper reported that there is a queue to buy durian. Of course, I also joined in the fun of buying so I decided to make this layer cake.

This is the first time I ever make layer cake, to me it seems troublesome. First have to bake the sponge cake, next need to make the cream, layer it and lastly have to chill it before consume.  So many steps and time consuming, so I am dreadful to try.

Finally, I made up my mind to do, the whole process is not that bad as I think it would.

The sponge cake can make in advance and chill it in the fridge.

Though the outlook of this cake is not as nice as outside stall but the cake is rich as I put one whole durian into this cake. And I LOVE my sponge cake, this sponge cake recipe will be my choice if I ever make layer cake again.

SPONGE CAKE RECIPE

Ingredient

4 eggs
300g of sugar (original is 450g, I had reduced the sugar)
1 tsp vanilla extract
1 cup milk (I used HL milk)
56g of butter (salted)
220g all purpose flour
2 tsp baking powder

Method

1 Beat the eggs in a large mixing bowl, with the help of the electric mixer to beat the eggs for 4 min. Do not skip this step as this is necessary to make sure the eggs is in full volume.

2 Add sugar and continue beating for another 5 min until light and fluffy. Add vanilla extract and turn to low until just combined.

3 In a separate bowl, shift together the dry ingredient. Add to the eggs and sugar on low speed until just combined.

4 In a saucepan, heat milk and butter on low heat until butter is melted. Add to the batter, beat just until combined.

5 Pour into two greased and floured 8" removable round pan.

6 Bake at 165 deg C about 35 min or until a toothpick is inserted that come out clean.  Remove from oven and let stand in the pans for 10 min. Turn the cake onto the cooling rack and cool completely.

* If you find that the sponge cake is too thick, you can slice the cake into half then you will have four layer of the sponge cake. It is best to slice when the cake is cold.


LAYER CREAM RECIPE

200 ml of whipping cream
150 g of fresh durian puree (you can add more durian if you prefer to have a stronger aroma)

Method

1 Seed out the durian, and I used a fork to puree the durian as I prefer have the taste of the fresh durian. Alternatively, you can blend the durian to have a smooth puree.

2 Beat the whipping cream til stiff peak and pour in half of the durian puree until just combined.


LAYER THE CAKE

1 Place a layer of cake and spread enough cream on it (at the same time I will add in remaining durian puree on top of the cream)

2 Place the second sponge cake on top and gently press down.

3 Use the remaining the cream to cream the entire cake.

4 Viola, here is my durian layer cake.


Next time, I will try to make four layer cake and with more cream in each layer.

ALMOND COOKIES

Almond cookies

It is still CNY period, still making cookies poor me but I enjoyed the baking. As requested by my girl student care's teacher for Almond cookies, this is going to be my last batch of CNY cookies for the year 2013.

Ingredients

·         250 gm ground almonds

·         400 gm plain flour

·         2 tsp baking powder

·         2 tsp salt

·         3 tsp bicarbonate of soda

·         200 gm cornflour

·         250 gm icing sugar, sieved  (I reduced to 190gm)

·         300 to 400 ml cooking oil

·         1 egg yolk, slightly beaten (egg glaze)

Method

1.  Sift the flour together with the baking powder , salt and bicarbonate of soda. Also mix in the cornflour. Add in the ground  almonds . Sift in the icing sugar. Mix all the ingredients thoroughly.

2.  Add in oil sparingly, mix thoroughly till dough doesn't stick to the hands.

3.  Cover and let dough rest for 30 mins.

4.  Roll into small balls, do not flatten.

5.  Place balls of dough, 1 inch apart on a lightly greased or paper lined baking tray.

6.  Apply egg glaze.

7.  Bake in preheated oven @ 180 deg C for about 20 to 25 mins, or till golden brown.

8.  Remove from oven and let cool on tray for about 5 mins. before removing them to cool completely on a wire rack.

9.  Once cooled, store in an air-tight cookie jar.

Have a great snake year ahead.

GERMAN COOKIES

For this cookies, I had seen other blogger post up this recipe but I never had a chance to try this cookies.

Finally, this CNY I decided to give it a try. Keep wondering how this cookies will taste like, as other blogger did mention that this cookies will melt in the mouth almost instantly. I am not sure what they meant at that point of time, now I know the answer. From this year (2013) nowards, this cookies will be listed on my to do list for CNY.

I gave some to my colleagues, for those who LOVE butter simply love this cookies, you can see the smile on their face when they try this melt in the mouth cookies.

 German Cookies

Ingredients
125g butter
40g icing sugar, sifted
125g potato starch
80g superfine flour (I use plain flour)

Method

1. Beat butter and icing sugar till fluffy and lighter in colour.

2. Sift in potato starch and flour, mix to form a soft dough.

3. Roll into small balls (I used 1/2 tbs scoop), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).

4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

耳朵饼

When I first saw this recipe, I was thrilled as this snack is one of my favourite since young. It had been such a long time since I ate this snack. Now I had this recipe, I can make it anytime I wish, but one thing is that I HATE most is  frying, making my kitchen so oily after that. But this really taste great, hope you will try it soon.

Enjoy!!!!

把全部材料搓成面团,休一会面团

橄面棍将面团橄平

卷起后放入冰箱

待硬切成薄片(一定要切薄薄炸出来不会硬)

切成薄片中心自然升起

热油，以温火炸至金黄色即可

材料：
面粉600g (all purpose flour)
胡椒粉少许 (a dash of pepper)
盐10g (salt)
牛油50g (butter)
水200ml(我加了一点) (water)
糖100g (sugar)
五香粉一茶匙 (five spice powder)
蒜米汁(我用一大粒蒜泥) (minced garlic (I omit this)

做法：
1把全部材料搓成粉团。
(Combine all the ingredient together to form a dough)

2以橄面棍将粉团橄平，卷起后放入冰箱, 待硬切成薄片
(Using a roller to roll into a long elongation sheet, roll up from the longest side. Wrap up with cling wrap, keep in the fridge for at least 30 mins. Once the dough is harden, slice it into thin slice (as thin as possible if not the snack will be very tough after frying)

3热油，以温火炸至金黄色即可 (Frying til golden)

 

KUEH BANGKIT

Since Monday (28/1/12) I had been baking my CNY goodies, the first goodies will be Kueh Bangkit which is my favourite but too bad I can't eat at this moment, having cough and flu since last week. I had to prevent myself from taking too much of it, anyway my girl will help me to finish.

Ingredient:

500g tapioca flour
3-4 panan leaves
200ml of cocount milk
33g of margarine
230g icing sugar (I reduced to 200g)
2tsp vanilla extract
1 egg yolk

Preheat the oven to 165 deg C, bake for 20min depend on your oven.

1) Fry the tapioca flour with pandan leaves until frangance. Leave the flour to cool. (I will fry the flour one day before hand)
2) Shift the flour and icing sugar in a big bowl
3) Mix the cocount milk, egg yolk and vanilla extract in a separate bowl
4) Pour the liquid mixture and margarine into the flour mixture
5) Knead until the mixture into a ball
6) Take a portion of the dough and flatten, I had used a heart shape cookies cutter.

Green tea custard chocolate truffles snowskin

What a long tittle,  I want to make snowskin but don't know what flavour to use. I remembered that I still had a bottle of minute maid orange which I intend to do orange chiffon cake but let me used it for my orange snowskin first. For the snowskin the liquid need to be cold, so in the end I need to put the bottle in the fridge, The next morning, I went to the kitchen and saw an empty bottle of the minute maid been washed and drip dry, OMG, there goes my orange juice. The culprit is my husband watching his soccer match on Sat night and at the same time finished off my orange juice. I questioned him, he still can gave me a funny face.

The next flavour snowskin I want to make will be making green tea, as I still had half a packet left of green tea powder. What about the filling, so I decided to make homemade custard and chocolate truffles to match with my green tea snowskin. I am a bit worried about the combination of the taste. I bought the snowskin mooncake for my colleagues to try, they said is nice which I am happy about it.

Ingredient
(Make 10 50gm snowskin) (the ratio I use is 20gm of dough, 25gm of custard + chocolate truffles)

75 gm of cooked glutinous rice flour
50gm icing sugar
25 gm shortening
90ml of cold green tea water (1 teaspoon + 90 ml of hot water. Leave to cool and chill in the fridge at least 30 mins)

Method
1 Sieve together the cooked glutinous rice flour and icing sugar into a mixing bowl. Rub in the shortening into the flour mixture with fingertips until a crumbly mixture forms. Add cold water to the mixture and knead for a couple of minutes to form a soft dough.

2 Leave the in the fridge for about 15 min ( can skip this step)

3 Divide the snowskin dough into 20 gm pieces ( u should able to get 10 pcs of snowskin). Shape each dough into a ball. Place the snowskin on the plastic sheet and roll the tough into a disk that big enough to wrap the filling. Wrap the dough skin around the filling and shaped it into a ball. Seal the seams.

4 Dust the mooncake with cooked glutinous rice and put into the plunge mould, press it out. Store the mooncake in the fridge. Leave it under room temperature for about 15 mins for the skin to soften before serving.


Chocolate Truffles
200 gm of dark chocolate
200 ml of whipping cream
25 gm of butter
5 tbsp of coffee liqueur

1 heat the whipping cream
2 prepare a double boiler, melt the butter
3 put the chocolate into the melted butter and allow the chocolate to melt.
4 once melted, remove from the boiler pot.
5 pour the whipping cream onto the melted chocolate and whisk until a smooth texture.
6 leave the mixture in the freezer to harden.

Custard filling
18 gm plain flour
18 gm cornflour
24 gm custard powder
2 eggs, whisked
18 ml condensed milk
135 ml water
30 gm caster sugar
30 gm melted butter

Method :

1. Stir condensed milk and sugar in water until dissolved.
2. Sift cornflour, plain flour and custard power. Combine well.
3. Pour one-third of whisked egg into flour mixture and mix well. Repeat this step with the rest of the whisked egg, with small amount at a time. Pour in condensed milk mixture and melted butter, just incorporate all ingredients. Drain through a fine sift into a big plate.
4. Steam over high heat for 15 to 20 minutes, until cooked. Let cool.
5. Knead cooked custard into smooth dough. That’s the custard filling. You might like to make the filling in advance. Keep in a freezer. Rest in room temperature for a while before using. When it turns soft and easier to cut, it can be wrapped in mooncake skin.

Green tea snowskin mooncake